Why serve chicken with side dishes when you can bake the sides right inside the chicken? Stuffing chicken breasts isn’t just visually appealing, it’s also practical. Stuffing helps chicken breasts cook evenly and retain their juiciness while adding flavor. You can stuff chicken with all kinds of things, but my favorite combo is this slightly spicy, smoky filling made from poblano peppers, mushrooms and cheese.
Stuffing chicken breasts is sometimes accomplished by cutting a pocket into the thickest part of the breast, but pounding the breast makes more room for the filling and results in a more even bake. You don’t need any fancy equipment; simply place a breast between two sheets of plastic wrap and use a mallet or rolling pin to pound to an even thickness, about 1/4 inch. Be gentle; you don’t want to tear the meat.
3 pounds (1.4 kg) chicken breasts (6 small breasts)
2 teaspoons (14 g) salt, divided
1 teaspoon (2 g) black pepper, divided
2 poblano peppers, diced
2 portobello mushrooms, diced
2 green onions, thinly sliced
1 egg
1 teaspoon (2 g) chili powder
1 cup (115 g) smoked cheddar cheese
Heat oven to 400 degrees Fahrenheit (204 degrees Celsius). Use a small amount of olive oil to grease a 9-by-13-inch (23 by 33 cm) baking pan.
One at a time, place chicken breasts between two pieces of plastic wrap and pound to 1/4-inch thickness, working from center to edges. Season with 1½ teaspoons salt and ½ teaspoon pepper.
Heat olive oil in skillet over medium-high heat. Add mushrooms and cook for about 5 minutes, until they begin to brown and most of the liquid has evaporated. Add peppers and onion and continue to cook for another 3 to 4 minutes, until softened. Pour into a medium bowl. Add remaining ½ teaspoon each of salt and pepper, egg and cheese and mix thoroughly.
Place about one-sixth of the filling in the center of each breast, wrapping meat tightly around filling. Secure seam with a toothpick, or tie each breast with a piece of twine. Brush outsides of breasts with remaining olive oil and place in prepared baking dish, spacing evenly. Bake 30 minutes. Cool for 5 minutes. Remove twine or toothpicks and serve.
Pro tip: For an impressive presentation, slice breasts in crosswise ½-inch slices to reveal the stuffed interior.
